Onion Shortcake
Onion Shortcake offers a savory, cheesy treat with caramelized onions and a tender cornbread base. Perfect for brunch or a casual gathering, its rich flavors and crispy top appeal to cheese lovers and onion enthusiasts alike, combining comforting textures with a hint of dill for extra aroma.
Ingredients
- 2 large onions, thinly sliced ⓘ
- 1/2 cup margarine or butter ⓘ
- 1/8 teaspoon salt ⓘ
- 8 ounces grated Cheddar cheese, divided ⓘ
- 1/2 teaspoon dill weed ⓘ
- 8 ounces sour cream ⓘ
- 1 package Jiffy corn muffin mix ⓘ
- 15 ounces creamed corn (undrained) ⓘ
- hot sauce to taste (4 to 15 squirts) ⓘ
- 1 egg ⓘ
- 1/3 cup milk ⓘ
Instructions
- Saute the sliced onions in margarine until caramelized and then cool.
- In a mixing bowl, combine the sour cream, salt, dill weed, and half of the grated Cheddar cheese.
- Add the cooled onion mixture to the sour cream mixture and stir well.
- In a separate bowl, mix the Jiffy corn muffin mix, creamed corn, egg, and milk until just combined.
- Pour the corn muffin batter into a 13 x 9-inch cake pan.
- Spread the onion and cheese mixture evenly over the batter.
- Top with the remaining grated Cheddar cheese.
- Bake at 425°F for 30 to 40 minutes until golden brown and set.
Tips & Substitutions
For a richer flavor, consider using a combination of butter and olive oil when sautéing the onions. You can substitute the Cheddar cheese with Monterey Jack or Pepper Jack for a different taste. To reduce calories, use low-fat sour cream. If you prefer a bit of spice, add diced jalapeños to the onion mixture, which pairs beautifully with Jalapeno Corn Bread.
Serving Suggestions
This onion shortcake makes a delightful main dish or a savory side for grilled meats. Serve it alongside a fresh green salad or roasted vegetables for a complete meal. It also pairs well with a tangy yogurt sauce or hot sauce for added flavor. For a heartier meal, consider serving it with a slice of Franklin Pecan Cake for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven at 350°F for about 15-20 minutes until warmed through. If you prefer a microwave, heat in short intervals, checking to maintain texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Shortcake contains roughly 684 calories, with 11g protein, 41g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (49% of the Daily Value), calcium (23% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1682mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the shortcake a day in advance. Assemble the layers and cover them tightly with plastic wrap or foil before refrigerating. Bake it just before serving for the best texture and flavor.
Can I freeze the onion shortcake?
Absolutely! To freeze, bake the shortcake first, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with onion shortcake?
Onion shortcake pairs well with a light salad, such as a cucumber and tomato salad, or a zesty coleslaw. For a comforting meal, serve it with a bowl of soup, such as tomato basil or a hearty vegetable soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).